Grilled Eggplant Sandwich

Grilled Eggplant Sandwich
Photo by Scott Phillips


  • Salt
  • ¾ cup loosely packed fresh basil leaves
  • 1 bunch arugula, rinsed and dried, stems trimmed
  • 1 Tbs. pine nuts
  • Scant ½ cup extra-virgin olive oil
  • Olive oil
  • 1 large globe eggplant (about 2 lb.)
  • + 7 more ingredients
    • 8 slices ripe tomatoes
    • Salt to taste
    • 4 thin slices provolone cheese
    • 2 Tbs. red-wine vinegar
    • ½ tsp. fresh thyme leaves
    • 1-½ tsp. minced garlic
    • 8 slices country bread

In a food processor, combine the basil, thyme, garlic, pine nuts, and vinegar. Process until finely chopped, scraping down the sides as needed. With the machine running, slowly add the olive oil in a thin stream. Adjust seasonings if needed. Partially peel the eggplant lengthwise, leaving 1/2-i...

View full recipe at Fine Cooking


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